Creamy Salmon Spread Recipe (Healthy)

This creamy salmon spread recipe is made using a combination of cooked and smoked salmon for a rich and delicious flavour.  It contains low fat yogurt, a drop of mayonnaise, lemon juice and a sprinkle of chives. Perfect for entertaining, with crackers or toast. Ready in as little as 5 minutes!

You might also like tuna pate and sardines on toast Polish style!

Why this recipe works

This creamy salmon spread is a delicious, easy and healthy way to use up leftover salmon.  The combination of cooked and smoked salmon creates a well balanced rich flavour and the addition of the yogurt produces a super creamy, light consistency.

Salmon spread ingredients

• Salmon: This is a perfect recipe for using up leftover cooked salmon. I usually make this spread using either herb crusted salmon or pistachio crusted salmon leftovers (without the pistachios).  If you do not have ready cooked salmon see Recipe Notes below for easy instructions how to quickly prepare salmon from raw. I also added a small amount of smoked salmon into the mixture but you can add more to suit your preference.
• Low fat yogurt: Use low fat thick natural yogurt, Greek yogurt, Skyr or fromage frais.
• Mayonnaise: I used a little mayonnaise for a richer, more savoury flavour.
• Lemon juice: Adjust the amount of lemon juice to suit your preference. I recommend starting with 2 teaspoons and adding more if needed after you’ve pureed the mixture.
• Chives: I added 3 teaspoons of freshly chopped chives, but you can use dill (2 tsp) or parsley or omit the herbs altogether.

Another easy and delicious deli filler you might like is coronation chicken pineapple salad.

Equipment you’ll need

• Kitchen scale, measuring spoon
• Chopping board and knife
• Blender and large spoon

Step-by-step recipe instructions

1. Place all the ingredients in the food processor. Puree until smooth and creamy.

2. Add the chives.

3. Pulse just to combine.

4. Adjust the seasoning as needed and enjoy!

What if I don't have salmon leftovers

No problem! You can either use canned salmon or prepare salmon from raw. To do this place a boneless salmon fillet on top of a baking sheet (skin side down) lined with parchment paper, season and drizzle over a little lemon juice and oil or melted butter. Bake in a preheated oven at 375 F for about 15 minutes or until fully cooked. Remove from the oven, set aside to cool then make the spread.

Top tips

• Adjust the proportions to your preference. For example use less cooked salmon and more smoked, add more lemon juice for a tangier flavour or make it really peppery.
• Serving suggestions: Serve with crackers, toast, garnished with pickled gherkins or beetroot, capers or sliced radishes.
• Storing: Refrigerate, covered, for up to 2 days. If you omit the chives the spread will stay fresh for up to 3 days.
• Not suitable for freezing.

You might also like

• Polish Smoked Mackerel Pate
• Salmon Lettuce Wraps with Avocado Sauce
• How to Make Smoked Salmon Deviled Eggs with Wasabi
• Salmon Avocado Salad with Crispy Kale
• Sweet Potato Salmon Fish Cakes with Herbs

Keep in touch!

If you make this salmon spread recipe I'd love to know how it turned out for you. Did you use different herbs? Let me know in the comments below, thanks:)

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